Tavern chips at Tavern 58 at Gibbs are a pleasant divergence from typical nachos. Freshly fried tortilla chips are blanketed in a creamy melted Swiss and Asiago cheese, spinach and artichoke dip. The evenness of the dip on the puffy, crisp chips, along with large chunks of artichoke hearts, makes this an irresistible starter. / AMANDA ANTINORE

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If you want a sit-down meal during the jazz festival, here are a few other options: Max Sushi and Noodles. 350 E. Main St.; (585) 713-1472. Part of the same company that also owns Max at Eastman Place, one of the club pass venues, you can get modern platings of Asian specialties. Tournedos. 26 Broadway; (585) 232-3595. This is an upscale New York City-type steakhouse. The Old Toad. 277 Alexander St.; (585) 232-2626. This is much more casual pub food, but after a Made in the UK show at Christ Church, you might be in the mood for some English favorites.

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Tavern 58 embodies opposite elements coming together and working as allies. Traditional furnishings and décor juxtapose contemporary comfort food plated on modern china. You’ll find classic fare transformed into its modern equivalent. In almost every dish, the chef demonstrates his ability to balance flavor profiles. Yet they stay true to a tavern’s fundamental agenda: Fill you up with good drinks, food and company.

Brothers Nick and Ryan Dwyer co-own the restaurant along with Mike Schnupp, the executive chef. The brothers opened their doors in September 2008 on the urging of family members, who have been in the restaurant business going back four generations. Nick oversees the overall operations as the general manager, while Ryan manages the drink options as the bar manager.

At the corner of University Avenue and Gibbs Street, this is a perfect place to enjoy some food while at the Xerox Rochester International Jazz Festival.

On our visit, we started with several dishes from the “snacks ‘n’ apps” portion of the menu: the carrot ginger bisque, smoked chicken and goat cheese turnovers and tavern chips. The latter was a pleasant divergence from typical nachos. Freshly fried tortilla chips were blanketed in a creamy melted Swiss and Asiago cheese, spinach and artichoke dip. The evenness of the dip on the puffy, crisp chips, along with large chunks of artichoke hearts, made this an irresistible starter.

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Deep-fried half-moon shaped flaky pastry crust enveloped creamy goat cheese and chicken that was hickory-smoked, then grilled. A side of crisp and tart apple and jicama slaw balanced the richness of the pastries, as did the sweet and sour pickled red onions that were also on the plate.

The silky carrot and ginger bisque was topped with a crown of fried carrot threads, adding a nice textural contrast to the creamy, orange-hued soup. The garnish’s heavy salt seasoning took away from the potentially well-seasoned soup, though. Background curry spices in the soup were also distracting. I would have preferred the naturally sweet and spicy flavors from carrots and fresh ginger, a more classic pairing.

For our main course we selected the panko-crusted chicken and open-faced ravioli off the “tavern classics” segment of the menu. This ravioli, instead of having the traditional seal at the edges, was made with two sheets of thin herb pasta layered under and over shiitake, button and portobello mushrooms and spinach. It was served in a robust roasted tomato sauce with tangy and creamy goat cheese, a welcome addition to the dish.

Fork-tender chicken breast was breaded in panko crumbs and pan-fried, creating a golden, crunchy crust. Plated on a bed of roasted organic red quinoa and lump crab meat dressed in a chili pepper vinaigrette with sharp red onions, it was a certainly a unique spin on surf and fowl.

Indulgence came in the form of the cheese polenta fries, from the a la carte menu. Crispy and golden exterior contrasted with the creamy interior. I was thankful for leftover sauce from the ravioli, which served as a perfect accompaniment. Their delicious roasted tomato sauce is a recommended side.

Diners slowly filled the restaurant on what started off as a quiet Monday dinner service. An outdoor patio is very popular when the weather cooperates.

Tavern 58 will be open every day during the jazz festival and will be offering specials and events each day, including New York state wine tastings and a raw oyster bar (check tavern58.com for prices and details). The restaurant also will be offering food inside the tent set up outside Abilene, a club pass venue.